My home country England gave me the chance to apprentice at a good hotel in my home town before moving on to the opportunity to work at the Savoy hotel, influencing my work ethic and the quality of sauce making. It was through the Savoy that I got my first introduction to working in America and that I was exposed to the cuisine of the country in the centenary year of the Savoy hotel.
In the mountains and the city of Bern I learnt to love different cultures, work in a foreign kitchen with language difficulties and to appreciate the beauty of life.
This is where I learnt about flavours and precise cooking. I also learnt German as a second language and worked at a then 2 Michelin-starred restaurant, which is now one of Germany's 3 star restaurants. More than that though, it is a genuine family-run hotel with fantastic staff benefits and working environment. The team had great morale, quality of work which was all done with smiles, ahappy team and happy guests.
America has given me the opportunity to be here with a great hotelier, Lawrence Bongiorno, and to grow an American restaurant in a time when American cuisine is exploding.
Head to relaischateaux.com to find out more about The White Barn Inn and Chef Cartwright.